I don’t know if mandarins dream but I bet that if they do, they dream of being mixed with luscious vanilla and heady cinnamon to create this aromatic cocktail.
It’s sweet and citrusy and, if you use top-quality cinnamon, its scent will blow you away. We used A-grade cinnamon from Gewurzhaus, a spice specialty shop that manages to evoke a Moroccan souk or Turkish bazaar despite its Germanic name and position in the middle of Melbourne.
Speaking of Melbourne, this drink suits all the seasons you might experience in a typical day here. Melbourne is famous for having four seasons in one day (indeed, sometimes in one hour), and the Mandarin Dream is light enough for summer but complex enough to brighten up a grey day, too. It’s based on the recipe for Dale’s Orangesicle, which is in The Craft of the Cocktail by Dale DeGroff (Clarkson Potter, 2002). The original recipe calls for orange vodka; I used Absolut Mandarin instead, because that’s what I had on hand. Sorry, Dale!
3/4 oz Absolut Mandarin
3/4 oz Absolut Vanilla
3/4 oz Cointreau
1 1/2 oz fresh orange juice
pinch of top-quality cinnamon, to garnish
Dale uses a highball, but we used a tumbler. The tumbler’s broader surface area allows the cinnamon to spread more evenly.
Add all the ingredients except the cinnamon to a shaker that’s half-full of ice. Strain into a tumbler that’s half-full of ice. Dust lightly with cinnamon.
DEGREE OF DIFFICULTY
The hardest part is not snorting the cinnamon while sipping the drink!
This one’s by 52 Cocktails, with thanks to Dale DeGroff for the original recipe.